There's more to boiling than heating up water! This step-by-step guide highlights eight essential cooking methods that use moist heat: blanching, parboiling, simmering, poaching, braising, stewing, steaming, and even microwaving. The best choices of utensils, how different techniques affect tenderness and flavor, and how to preserve food's nutritional value are covered too, with explanations of commercial preparation and storage systems like cook-chill, cook-freeze, and sous-vide. The result is an authoritative, well-organized resource for culinary arts or food technology students.

Encoded with permission for digital streaming by Infobase on Feb. 14, 2006. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Moist Cooking Methods and Food Storage (0:31) -- Heat Transfer Methods (1:55) -- Boiling (2:44) -- Blanching and Parboiling (2:02) -- Simmering and Poaching (2:12) -- Steaming (3:01) -- Braising and Stewing (3:11) -- Cook Chill (1:10) -- Cook Freeze (2:31) -- Sous Vide (1:53) -- Microwave (3:58) -- Moist Cooking and Food Storage: Wrap Up (0:40).